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Gianna Henriquez

@joyfulbaking_

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Made with love by @gia.ah
Simple ingredients.

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You only need two ingredients! Heavy whipping cream and salt + a stand mixer, butter churner OR a glass Jar with a lid.

1. I mixed my heavy whipping cream on high until the fat separated from the buttermilk. Patience is key. It will turn into whipped cream first, then start separating.

2. Remove the fat and fish out any pieces in the buttermilk. Save your buttermilk for other recipes!

3. Rinse the butter, this is important! Grab a bowl of ice water and repeatedly press the butter in the water to expel extra buttermilk. I did this twice.

4. Transfer butter to parchment paper and form into a rectangle or ball. Leave unsalted or salt to taste, folding the salt in. I used Maldon Sea Salt.

5. Store in a glass tupperware or keep it wrapped in parchment.

** alternatively you can use a butter churner or simply a glass jar with a lid! Shake the jar until you see the fat separating. Then follow the same steps.

** 1 quart of heavy whipping cream gave me a little over 12 oz of butter. by @joyfulbaking_

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a year ago

2-layer naked carrot cake with a decadent apple butter frosting✨ topped with roasted nuts. soooo yummy! by @joyfulbaking_

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2 years ago

To make these Pumpkin Spice Cinnamon rolls I used a combination of these two recipes. @theclevercarrot Sourdough Cinnamon Rolls & CakeLamb Bakes’s PSL Cinnamon Rolls. (I will insert the links in my bio).

- For my sourdough base I prepped the dough the night before, added 3 tbs of pumpkin puree and some pumpkin pie spice. It should ferment at room temperature between 8-12 hours. Mine was left a little longer which is why it began deflating! This could lead to over-proofing (the dough will lack shape and not rise enough). Also☝️you can make these the same day, just begin in the morning and bake them at night.
- with that said, I was worried that they would lose their shape in the second 1-2 hr rise after shaping, so I skipped it and popped them in the oven 😅 (don’t do that). They still expanded a little bit, but not as much as they could have. I tested one of them and left it to rise for 1 hr after shaping and it was sooo fluffy! So now I know not to be too worried!

- continue to follow the PSL cinnamon roll recipe and enjoy this deliciousness. * I altered the icing by omitting the butter and it came out fine by @joyfulbaking_

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2 years ago

Recent Bakes!
1. S’mores Cinnamon rolls
2. Blueberry scones
3. Triple berry and apple danish
4. Blueberry muffins by @joyfulbaking_

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9 months ago

Homemade Pumpkin Spice Latte 🍂☕️

- roasted a small pumpkin for 1 hr @400F, then peeled and blended it plain.
- took 2 tbs of pumpkin puree over low heat and stirred in maple syrup, pumpkin spice, vanilla, and a pinch of salt.
- made an espresso, added an egg yolk and frothed it (this is optional, but makes it extra creamy. Use a good quality pasture-raised egg).
- Then add the pumpkin puree mix and froth it (we went overboard with the frothing). Next add steamed milk and finished it with course pumpkin spice sugar.

it was soooooo goood!! by @joyfulbaking_

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a year ago

A successful GF sourdough loaf!!! 3rd times the charm. Thank you to @bakeritablog instructions. Even without psyllium husk, it worked out great! by @joyfulbaking_

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2 years ago

It doesn’t look presentable, but not bad for my second attempt at gluten-free sourdough!! I used @bobsredmill 1 to 1 gluten free baking flour with the addition of arrowroot powder and it was much easier to work with and tasted better than the first. The last pic was my first attempt, and it was DRY. It crumbled very quickly and was barely edible. I will continue to research this and try to master the challenge that is le gluten-free bread 🤌 without purchasing an ebook. by @joyfulbaking_

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2 years ago

I wanted to continue this series of teaching myself how to decorate a cake. This cake is a vanilla base with cinnamon buttercream frosting. Overall I think it came out solid and tasted delicious. But I almost ran out of frosting! Thank God I had enough 😄 maybe I should try a 3-layer cake next. #cakedecorating #baking #cottagebakery by @joyfulbaking_

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2 years ago

Pumpkin sourdough cinnamon rolls because it’s finally that season 🍂 (not pictured but I topped with vanilla icing) by @joyfulbaking_

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2 years ago

#tb to my first decorated sugar cookies! by @joyfulbaking_

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2 years ago

Another one! Birthday cake for @bellhenriquez12 by @joyfulbaking_

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2 years ago

It’s all part of the process 😂 by @joyfulbaking_

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2 years ago